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Zucchini And Chile Corn Bake

Zucchini and Chile Corn Bake recipe image
This Zucchini and Chile Corn Bake is a hearty, comforting dish that transforms simple ingredients into a golden, cheesy masterpiece. The combination of tender zucchini, sweet corn kernels, and spicy green chiles creates a complex flavor profile that is both savory and slightly sweet. Bound together with eggs and cooked rice, this bake holds its shape beautifully while remaining moist and flavorful. Its an excellent way to use up leftover rice and is perfect for weeknight dinners or potluck gatherings. The melted cheddar and crumbly queso fresco on top add a rich, creamy texture that complements the vegetables perfectly. Serve it warm, perhaps with a simple side salad, for a satisfying meal that appeals to both adults and children.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 507.1
Dietary: Gluten-free, Vegetarian
Description
This Zucchini and Chile Corn Bake is a hearty, comforting dish that transforms simple ingredients into a golden, cheesy masterpiece. The combination of tender zucchini, sweet corn kernels, and spicy green chiles creates a complex flavor profile that is both savory and slightly sweet. Bound together with eggs and cooked rice, this bake holds its shape beautifully while remaining moist and flavorful. Its an excellent way to use up leftover rice and is perfect for weeknight dinners or potluck gatherings. The melted cheddar and crumbly queso fresco on top add a rich, creamy texture that complements the vegetables perfectly. Serve it warm, perhaps with a simple side salad, for a satisfying meal that appeals to both adults and children.
Ingredients
  • 1 tablespoon Vegetable oil
  • 1 pound Zucchini; grated
  • 1/2 cup Chopped onion
  • 3 Eggs
  • 3 cup Cooked rice
  • 7 ounce Whole kernel corn (canned)
  • 8 ounce Chopped green chilies (drained)
  • 2 cup Cheddar cheese, grated
  • 4 ounce Crumbled queso fresco
  • 1 teaspoon Salt
  • Vegetable cooking spray
Directions
  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 2
    Heat vegetable oil in a large skillet over medium heat.
  3. 3
    Add grated zucchini and chopped onion to the skillet.
  4. 4
    Cook uncovered, stirring constantly, for about 5 minutes or until the zucchini is soft and tender.
  5. 5
    Remove skillet from heat and set aside to cool slightly.
  6. 6
    In a large mixing bowl, beat the eggs lightly.
  7. 7
    Stir in the cooked rice, drained corn, drained green chilies, grated cheddar cheese, crumbled queso fresco, the cooked zucchini mixture, and salt.
  8. 8
    Mix all ingredients thoroughly until well combined.
  9. 9
    Coat a 13x9-inch baking pan with vegetable cooking spray.
  10. 10
    Pour the mixture into the prepared baking pan and spread it out evenly.
  11. 11
    Bake in the preheated oven for 45 to 50 minutes, or until a knife inserted into the center comes out clean.
  12. 12
    Allow to cool for a few minutes before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 507.1kcal
% Daily Value *
Total Fat 11.2g18%
Saturated Fat 2.4g12%
Cholesterol 139.9mg47%
Sodium 84.8mg4%
Total Carbohydrate 90.4g31%
Dietary Fiber 6.6g27%
Sugars 9.7g
Protein 17.4g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you cannot find queso fresco, substitute it with a very mild feta cheese or additional cheddar for a different flavor profile.

Ensure the green chilies are well-drained to prevent the bake from becoming too watery.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Keywords: zucchini, corn, bake, casserole, chile, cheese, rice, eggs, onion, vegetarian, dinner, comfort food, easy, family meal, baked, savory, cheese bake, green chiles
Read it online: https://www.chefs-mate.com/recipe/zucchini-and-chile-corn-bake/